Cockpit Quinoa Bowl
A complete, nutrient-packed bowl of quinoa with roasted vegetables and a zesty lime-cilantro dressing, ideal for a satisfying lunch. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs quinoa, water, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup broccoli florets
- 1/2 cup bell peppers
- 1/2 cup zucchini
- 1 tbsp olive oil
- 1/4 tsp salt
- 2 tbsp lime juice
- 2 tbsp cilantro
- 1 clove garlic
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Step 2: Toss 1 cup broccoli, 1/2 cup diced bell peppers, and 1/2 cup diced zucchini with 1 tbsp olive oil and 1/4 tsp salt. Roast at 400°F (200°C) for 20 minutes until tender and caramelized.
- Step 3: While vegetables roast, whisk 2 tbsp lime juice, 2 tbsp chopped cilantro, 1 tbsp olive oil, 1 minced garlic clove, and 1/4 tsp salt for dressing.
- Step 4: Fluff cooked quinoa, top with roasted vegetables, and drizzle with 2 tbsp dressing before serving.
